Landi Nicola, Pacifico Severina, Ragucci Sara, Di Giuseppe Antonella Ma, Iannuzzi Federica, Zarrelli Armando, Piccolella Simona, Di Maro Antimo
Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania "Luigi Vanvitelli", Caserta, Italy.
Department of Organic Chemistry and Biochemistry, University of Naples 'Federico II', Naples, Italy.
J Sci Food Agric. 2017 Dec;97(15):5388-5397. doi: 10.1002/jsfa.8428. Epub 2017 Jun 13.
Agrocybe aegerita (V. Brig.) Singer, commonly known as Pioppino, is a popular edible mushroom, known in the Campania Region (Italy). Despite its habitual consumption, little nutritional and biochemical information is available. Thus, nutritional values, anti-radical properties and chemical composition of the wild Pioppino were compared to those of the cultivated Agaricus bisporus (J.E. Lange) Imbach (known as Champignon), equally analysed.
Macronutrient components (proteins, carbohydrates and lipids), free and protein amino acids and fatty acid content of poplar mushroom were achieved. Total phenol content of a defatted Pioppino alcoholic extract (PM) was determined, whereas DPPH and ABTS methods were applied to determine the radical scavenging capabilities of the extract. Ferricyanide and ORAC-fluorescein methods were also performed. Finally, LC-HRMS was used to identify and quantify the main metabolites in the extract. PM was mainly constituted of disaccharides, hexitol derivatives and malic acid. Coumaric acid isomers and C C compounds were also detected.
All data revealed that wild Pioppino is an excellent functional food, by far exceeding that of the Champignon. Therefore, these data are useful to promote the consumption of this mushroom encouraging thus its biological cultivation, due to wild availability is strongly compromised by the extensive use of fungicides. © 2017 Society of Chemical Industry.
杨树菇（Agrocybe aegerita (V. Brig.) Singer），俗称皮奥皮诺菇，是一种广受欢迎的可食用蘑菇，在意大利坎帕尼亚地区为人所知。尽管人们经常食用，但关于它的营养和生化信息却很少。因此，将野生皮奥皮诺菇的营养价值、抗自由基特性和化学成分与同样经过分析的栽培双孢蘑菇（Agaricus bisporus (J.E. Lange) Imbach，俗称洋蘑菇）进行了比较。
测定了杨树菇的常量营养素成分（蛋白质、碳水化合物和脂质）、游离氨基酸和蛋白质氨基酸以及脂肪酸含量。测定了脱脂皮奥皮诺菇酒精提取物（PM）的总酚含量，同时采用DPPH和ABTS法测定提取物的自由基清除能力。还进行了铁氰化物和ORAC-荧光素法测定。最后，采用液相色谱-高分辨质谱法鉴定和定量提取物中的主要代谢物。PM主要由二糖、己糖醇衍生物和苹果酸组成。还检测到香豆酸异构体和碳碳化合物。
所有数据表明，野生皮奥皮诺菇是一种优质的功能性食品，远远超过洋蘑菇。因此，这些数据有助于推广这种蘑菇的消费，从而鼓励其进行人工栽培，因为野生皮奥皮诺菇的可获取性因大量使用杀菌剂而受到严重影响。© 2017化学工业协会。
